Five-Flavor Eggplant

Oct 25, 2006

[rating score="5.00"]

Here's a wonderful appetizer that even non-eggplant fans will love. Follow this Asian eggplant with a simple but flavorful main dish such as our Grilled Flank Steak with Soy-Ginger Marinade or Broiled Chicken Breasts with Chili Butter.

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Ingredients

Yields:
4

Cal/Serv:
70

2 lb.
Japanese eggplants or small Italian Eggplants

2 tsp.
peanut oil or other vegetable oil

2 tbsp.
minced fresh peeled ginger

3
clove garlic

c.
rice vinegar

2 tbsp.
sugar

1 tbsp.
soy sauce

1 tbsp.
sesame oil

1/4 tsp.
Salt

3 tbsp.
chopped cilantro

1 tsp.
sesame seeds

Directions

Prep Time:
0:15

Cook Time:
0:35

Total Time:
0:50

If using Japanese eggplants, cut into 1-inch chunks. If using Italian eggplants, halve lengthwise and slice 1 inch thick. Place half of eggplant in a vegetable steamer. Cover and steam about 15 minutes, or until tender. Transfer to medium bowl. Steam remaining eggplant in same manner and transfer to bowl.

In small skillet or saucepan, heat peanut oil over low heat. Add ginger and garlic and cook, stirring frequently, about 2 minutes, or until tender. Add vinegar, sugar, soy sauce, sesame oil, and salt, and bring to a boil, stirring until sugar had dissolved, about 1 minute. Pour over steamed eggplant and toss to combine. Cool to room temperature, cover, and refrigerate until serving time.